Spiced Pumpkin-Swirl Cheesecake Recipe

Prep Time: 55 Minutes
Bake Time: 1 hour + Cooling
Makes: 12 Servings

Ingredients: 
- 2 Cups of Pecan Halves; Toasted
- 2 Tbsp. of Brown Sugar
- 3 Tbsp. of Butter; Melted
Filling Ingredients: 
- 3 Pkg. (8 oz each) of Cream Cheese; Softened
- 1 Cup of Packed Brown Sugar; Divided
- 3/4 Cup of Sour Cream
- 2 Tsp. of Vanilla Extract
- 3 Eggs; Lightly Beaten
- 1 Cup of Canned Pumpkin
- 1 Tsp. of Ground Cinnamon
- 1/2 Tsp. of Ground Ginger
- 1/4 Tsp. of Ground Cloves
- 1/4 Tsp. of Ground Nutmeg

Instructions:
1. Preheat oven to 325F. Place a greased 9-inch springform pan on a double thickness of heavy-duty foil (about 18-in square). Wrap foil securely around pan.

2. Place pecans and brown sugar in a food processor; pulse until fine crumbs form. Add butter; pulse to combine. Press onto the bottom of the prepared pan. Place pan on a baking sheet. Bake for 15 to 20 minutes or until lightly brown. Cool on a wire rack.

3. In a large bowl, beat cream cheese and 3/4 cup of brown sugar until smooth. Beat in sour cream and vanilla. Add eggs; beat on low speed just until blended.

4. In another bowl, combine the pumpkin, spices and remaining brown sugar. Stir in 1 1/2 cups of the cream cheese mixture.

5. To layer, pour 1 1/2 cups of the plain cream cheese mixture over the crust. Gently spread 1 1/3 cups of the pumpkin mixture over top. Repeat these layers. Cut through layers with a knife to swirl. Place springform pan in a large baking pan; add 1 inch of hot water to larger pan.

6. Bake for 60 to 70 minutes or until the center is just set and top appears full. Remove the springform pan from the water bath. Cool cheesecake on a wire rack for 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight. Remove rim from pan.

To Toast Nuts: Spread in a 15x10x1-in baking pan. Bake at 350F for 5 to 10 minutes or until lightly browned, stirring occasionally. Or, spread in a dry nonstick skillet and heat over low heat until lightly browned, stirring occasionally.

Bon Appetit! 

Pistachio-Turkey Meatballs in Orange Sauce Recipe

Prep Time: 25 Minutes
Cook Time: 20 Minutes
Makes: 4 1/2 Dozen

Ingredients:
- 2/3 cup of Chopped Pistachios
- 2 Green Onions; Finely Chopped
- 1/4 Cup of Dry Bread Crumbs
- 1 Egg; Lightly Beaten
- 1 Tsp. of Grated Orange Peel
- 1/2 Tsp. of Salt
- 1/8 Tsp. of Pepper
- 1 Lb of Ground Turkey
- 1 Italian Sausage Link (4 oz); Casing Removed
Sauce Ingredients: 
- 3 Tbsp. of Butter
- 1 Tbsp. of Olive Oil
- 1/4 Cup of Finely Chopped Sweet Red Pepper
- 1/8 Tsp. of Crushed Red Pepper Flakes
- 2 Tbsp. of White Wine
- 4 Tsp. of Cornstarch
- 1 Cup of Orange Juice
- 1/2 Cup of Reduced-Sodium Chicken Broth
- 1 Tbsp. of Honey
- 1/2 Tsp. of Grated Orange Peel
- 1 Tbsp. of Minced Fresh Basial
- 2 Tbsp. of Chopped Pistachios

Instructions:
1. Preheat oven to 375F. In a bowl, combine the first seven ingredients. Add turkey and sausage; mix lightly but thoroughly. Shape into 1 inch balls. Place on greased racks in shallow baking pans. Bake 18 to 20 minutes or until cooked through.

2. In a large skillet, heat butter and oil over medium heat. Add the red pepper and pepper flakes; cook and stir for 2 to 3 minutes or until the red pepper is tender. Add wine, cook for another minute.

3. In a small bowl, whisk cornstarch, orange juice,  chicken broth, honey and orange peel until blended. Stir into pan. Bring to a boil; cook and stir for 1 to 2 minutes or until thickened. Stir in basil and meatballs. Sprinkle with pistachios.

Bon Appetit!

Mushroom, Walnut & Thyme Cheesecake Recipe

Prep Time: 35 Minutes + Cooling
Bake Time: 25 Minutes + Chilling
Makes: 24 Servings

Ingredients: 
- 1 Cup of Dry Bread Crumbs
- 1/4 Cup of Butter; Melted
Filling Ingredients: 
- 1 Tbsp. of Butter
- 1/2 lb. of Baby Portobello Mushrooms; Chopped
- 1 Garlic Clove; Minced
- 1/3 Cup of Chopped Walnuts
- 1 Tbsp. of Minced Fresh Thyme or 1 Tsp. of Dried Thyme
- 1 Tsp. of Reduced-Sodium Soy Sauce
- 1/4 Tsp. of White Pepper
- 2 Pkg. (8 oz each) of Cream Cheese; Softened
- 1/2 cup of Plain Greek Yogurt
- 2 Eggs; Lightly Beaten

Instructions: 
1. Preheat oven to 325F. In a small bowl, mix bread crumbs and butter. Press onto bottom of a greased 9-in springform pan. Place pan on baking sheet. Bake for 15 to 17 minutes or until golden brown. Cool on a wire rack.

2. In a large skillet, heat butter over medium-high heat. Add mushrooms; cook and stir until tender. Add garlic; cook for 1 minute longer. Stir in walnuts; cook until toasted. Stir in thyme, soy sauce and pepper. Remove from heat; cool completely.

3. In a large bowl, beat cream cheese until smooth. Beat in yogurt. Add eggs; beat on low speed until blended. Fold in mushroom mixture. Pour over crust. Return pan to baking sheet.

4. Bake 25 to 30 minutes or until center of cheesecake is just set and top appears dull. Cool 10 minutes on a wire rack. Loose sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight. Remove rim from pan.

TIP: Chill this savory cheesecake overnight. On Turkey Day, spread it on crackers, crusty bread, and even apple slices.

Bon Appetit! 

Chocolate Eggnog Pie Recipe

Prep Time: 45 Minutes + Chilling
Makes: 8 Servings

Ingredients:
- 1/2 Cup of All-Purpose Flour
- 1/3 Cup of Ground Walnuts
- 3 Tbsp. of Brown Sugar
- 1 Tbsp. of Baking Cocoa
- 1/4 Cup of Reduced-Fat Butter; Melted
Filling Ingredients:
- 1/2 Cup of Sugar
- 2 Tbsp. of Cornstarch
- 2 Cups of Reduced-Fat Eggnog
- 2 1/2 Tsp. of Unflavored Gelatin
- 1/2 Cup of Cold Water; divded
- 2 Tbsp. of Baking Cocoa
- 3/4 Tsp of Rum Extract
- 2 Cups of Reduced-Fat Whipped Topping
- Addtional Reduced-Fat Whipped Topping; Optional
- Ground Nutmeg; Optional

Instructions:
1. Preheat oven to 375F. In a small bowl, mix together flour, walnuts, brown sugar and cocoa; stir in butter. Lightly coat hands with cooking spray; press the mixture into an ungreased 9-in pie plate. Bake for 8 to 10 minutes or until set. Cool crust completely on a wire rack.

2. For filling, in a heavy saucepan, mix sugar and cornstarch. Whisk in eggnog. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir for 2 minutes longer. Remove from heat.

3. In a microwave-safe bowl, sprinkle gelatin over 1/4 cup of cold water; let stand 1 minute. Microwave on high for 20 seconds. Stir and let stand 1 minute or until gelatin is completely dissolved. Stir into eggnog mixture.

4. Divide mixture in half. In a bowl, whisk cocoa and remaining water until blended; stir into one half of eggnog mixture. Stir rum extract into the remaining half. Refrigerate both mixtures, covered, until partially set.

5. Fold 2 cups whipped topping into rum-flavored portion; spoon into crust. Gently spread chocolate portion over the top. Refrigerate, covered, at least 2 hours before serving. If desired, top with additional whipped toppings and sprinkle with nutmeg.

Bon Appetit!

Green Bean Casserole Recipe

Prep Time: 10 Minutes
Bake Time: 30 Minutes
Makes: 12 Servings

Ingredients:
- 2 Cans (10 3/4 oz each) Campbell's Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or Healthy Request)
- 1 Cup of Milk
- 2 Tsp of Soy Sauce
- 1/4 Tsp of Ground Black Pepper
- 8 Cups of Cooked Cut Green Beans
- 2 2/3 Cups of French's French Fried Onions

Instructions:
1. Stir the soup, milk, soy sauce, black pepper, beans and 1 3/4 Cup of Fried Onions into a 3-qt casserole dish.

2. Bake at 350F for 25 minutes or until bean mixture is hot and bubbling. Stir the bean mixture. Sprinkle with the remaining fried onions.

3. Bake for 5 minutes or until the fried onions are golden brown.

Bon Appetit!

Marmalade French Toast Sandwiches Recipe

Start to Finish: 25 Minutes
Makes: 6 Servings

Ingredients:
- 1 Container (8 oz) of Whipped Cream Cheese
- 12 Slices of Sourdough Bread
- 3/4 Cup of Orange Marmalade
- 4 Eggs
- 2 Tbsp of 2% Milk
- Maple Syrup is optional

Instructions
1. Spread cream cheese over six slices of bread; top with marmalade and remaining bread. In a shallow bowl, whisk eggs and milk.

2. Lightly grease a griddle; heat over medium heat. Dip both sides of sandwiches into egg mixture. Place sandwiches on griddle; toast for 2 to 3 minutes on each side or until golden brown. If desired, serve with syrup.

Bon Appetit!

Holiday Sausage Stuffing Recipe

Ingredients:
- 1 Pkg of Johnsonville Mild Italian Sausage (Ground or Decased Links)
- 12 Slices of Frozen Garlic Toast
- 1/2 Cup of Butter
- 1 Tsp of Rubbed Sage
- 2 Medium Onions; Chopped
- 2 Eggs, lightly beaten
- 2 Cups of Celery; Chopped
- 2 Cups of Chicken Broth
- 1 Cup of Green Pepper; Chopped
- Salt and Pepper

Instructions
1. Bake garlic toast in a 425F oven for 10 minutes; cool and cut in 1 1/2 inch pieces.

2. Transfer the pieces of the garlic toast into a bowl; lower oven to 325F. In a large skillet, brown and cook crumbed sausage until no longer pink. Drain, remove from skillet and set aside.

3. In the same skillet, melt butter and saute onion, celery and green pepper until tender. In a large mixing bowl, combine the sausage, vegetable mixture, garlic toast and sage. Add eggs and broth; toss gently. Salt and pepper to taste.

4. Spoon into a buttered 3 to 4 quart baking dish. Cover with foil and bake at 325F for 60 minutes. Uncover and bake 10 minutes longer or until lightly browned. Check internal temperature with a meat thermometer; it should read 165F when done.

Bon Appetit!